Busiate with clams, mussels, brown clams (fasolari) and mint

26/08/2013 - Ingredients for 4 people:

- 200 g clams
- 200 g of mussels
- 100 g of brown clams (Fasolari)
- 2 red garlic from Trapani
- 2 tablespoons Colatura di alici
- 500 g busiate "Eocene"
- Chopped parsley
- 1 glass of white wine
- Chili
- 4 mint leaves

Articolo tratto da: Translation of the blog homeloveandfantasy

Ingredients for 4 people:

- 200 g clams
- 200 g of mussels
- 100 g of brown clams (Fasolari)
- 2 red garlic from Trapani
- 2 tablespoons Colatura di alici
- 500 g busiate "Eocene"
- Chopped parsley
- 1 glass of white wine
- Chili
- 4 mint leaves

Wash the mussels well.

In a large pan with lid fry the halved garlic cloves in the Colatura.

When the garlic is golden brown, add the chili and clams and mussels.

After five minutes, deglaze with white wine. Cover with the lid and wait until the shells open.

Cook the busiate until al dente. Give a ladle cooking water to the sauce. Drain the busiate and mix well with the sauce. Season to taste with chopped parsley and mint and serve.

Buon appetito!

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Busiate with clams, mussels, brown clams (fasolari) and mint